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Food Processing

Course content

The course deals with understanding the main unit operations and
equipment involved in the manufacture of foods and ingredients
(i.e. mixing, heating, baking, drying, extrusion, separation,
etc.), as well as aspects of sustainability in food processing and
applications of sensor technology and process control.

Emphasis is on understanding the individual food processing
steps with respect to obtaining optimal process conditions and
desired product characteristics, and on the integration of the
different unit operations in a production line.

The course will be based on lectures, theoretical exercises,
short demonstrations and excursions. Some topics will be covered by
external lecturers from the food industry.
Minor costs for one-day excursions (e.g. transportation) are payed
by the students.

It is expected that the student has a basic understanding of
food-related physics, microbiology and food chemistry. In the first
weeks, the students will be divided in two groups depending on
their previous knowledge in heat, mass transport and understanding
of basic food unit operations.